Jumbo Lump Crab Cake Recipe
sweet corn relish, old bay remoulade, micro herb & radish salad
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Ingredients
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Crab Cake
Method
Crab Cake Preparation
- 1
Prepare the Mixture
In a large mixing bowl, gently combine the jumbo lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, eggs, panko breadcrumbs, chopped parsley, salt, and black pepper. Be careful not to break up the crab meat too much.
- 2
Form the Cakes
Using your hands, form the mixture into 6-8 crab cakes, depending on desired size. Place the formed cakes on a parchment-lined baking sheet.
- 3
Chill the Cakes
Cover the baking sheet with plastic wrap and refrigerate for at least 30 minutes to help the cakes hold their shape.
- 4
Cook the Crab Cakes
Heat a large skillet over medium heat and add oil. Once hot, carefully add the crab cakes and cook for about 4-5 minutes on each side until golden brown and heated through.
